The development of new products and the waste reuse has been increasingly explored in different segments. Due to the high humidity of the fruit residues, they must be dried under controlled temperature conditions, to avoid the nutrients degradation. The use of solar energy to heat the drying gas can make the process environmentally sustainable and less costly. The aim of this work was to study the effect of ethanol on the drying kinetics of the tangerine peel, as well as to perform its convective drying using a box-type convective solar dryer. The effect of the initial mass of particles and the air speed on the drying efficiency and proximate composition of the flour of the fruit peel were evaluated. The results show that the kinetics could be represented by the Overhults model. The solar drying using the tray configuration obtained a good drying rate, reaching up to 74 ºC for 6 h of drying in a sunny day. The dry material was crushed to compose the tangerine peel flour, which had about of 60% fibers.
Neste trabalho abordaremos a dificuldade enfrentada pelas famílias atualmente diante o cenário da pandemia COVID-19 para alimentação infantil de forma saudável e com variedades. Enfrentando as dificuldades financeiras e mediante o novo normal com trabalho HOME OFFICE e tendo as crianças em casa, de forma que além da demanda do trabalho, é necessário preparar a alimentação de suas crianças.
Although the tocopherol concentration in Soybean Oil Deodorizer Distillate (SODD) regarding molecular distillation (MD) has been studied in the last 20 years, no scientific studies were published yet in international journals about the results of this technology when applied in an industrial scale. This research aimed to evaluate the tocopherols concentration through industrial patented MD technology in a vegetable oil refinery, using a phospholipase A2 enzymatic physical degumming process, packed dual temperature column deodorizer coupled to a double washer and a Tocoboost® patented technology. The results of the refinery production process from July 2019 to February 2020 could totalize over 81 days, comprising 243 samples and more than 1900 laboratory analysis. The input and output SODD samples were analysed by Gas Chromatography (GC), in which graphics of the automation system and mass balance of the refinery production ranges were also verified. The results showed that it is possible to achieve over five times Vitamin E concentration from non-modified soybean oil deodorizer distillate in a physic enzymatic phospholipase degumming process plant using a combination of advanced technology in order to separate high value-added molecules gained through studied hypotheses regarding vacuum, temperature, distiller models, backset flows, multiple stages of distillation, degradation and product recovery.
RESUMO O Brasil é o quarto produtor mundial de limões. O estado de Minas Gerais é o segundo maior produtor de limões do Brasil com 10 % da produção nacional em 2014. O mercado interno do limão apresenta um potencial de crescimento, pois o consumo no Brasil ainda é baixo. Diante disso, objetivou-se caracterizar os parâmetros físicos e químicos de frutos de limeiras ácidas 'Tahiti' e de limão 'Galego' cultivados em condições de Cerrado. O experimento foi conduzido em pomar do Instituto Federal do Triângulo Mineiro, em Uberlândia/MG. Foram realizadas três colheitas de 120 frutos, no período de safra, entre fevereiro a março de 2017, divididos em 4 repetições. Foram realizadas as análises de peso médio dos frutos, rendimento em suco, acidez total titulável (ATT), pH, sólidos solúveis totais (SST), ratio e índice de cor da casca. Os resultados obtidos para a lima ácida '
Brazil has one of the largest pizza markets in the world and the acceptance of this product has led to the emergence of a large number of pizzerias that have intensified competition between enterprises. Thus, the present work aimed to identify the type of pasta that most sensorially pleases the consumer's taste, offering for evaluation four options of baked pasta produced with different wheat flours, pasta with wheat type 1 (A), pasta with 50% semolina and 50% wheat flour type 1 (B), flour with 75% semolina and 25% wheat flour type 1 (C) and a dough with pre-mix suitable for pizza, 100% (D). The preparation of the doughs was by slow fermentation, of 24 hours under refrigeration, opened in a machine and roasted in a gas tunnel type oven. The masses evaluated 45 untrained tasters and frequenters of the study pizzeria located in the city of Uberlândia / MG. The attributes of appearance, crispness, oral texture, flavor and global acceptance were evaluated, in addition to the consumption intention. Statistical analysis was carried out and it was found that there was no significant difference in the product when using different types of flour, that is, there was no preference among the pasta and the consumption intention was high, assuming that they would always eat.
Modo de acesso: World Wide Web Inclui bibliografia 1. Química 2. Biotecnologia 3. Engenharia I. Título CDD-660 O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores www.poisson.com.br
The process of adding soy lecithin to milk (lecithination), followed by the agglomeration stage and drying, are the goal to increase the powder dispersion in water. This work studies the physical characteristics of milk lecithinated by the addition of raw and clarified lecithins with hydrogen peroxide, which was dried by lyophilization. The main objective was to compare the behavior between the particles of powdered milk, added 0.4% (w/v), 0.8% (w/v) and 1.0% (w/v) lecithin raw and clarified. The amount of added soy lecithin was determined on the basis of dry matter content of the full UHT milk used in the experiment. Lecithinated of fluid milk samples were put on aluminum forms and frozen by contact with liquid nitrogen and were placed inside the lyophilizer chamber. The lyophilization stage was carried out for approximately 7 hours under vacuum of 460 mmHg and temperature of -38 ° C. Dried samples were fragmented in porcelain pestle and kept in oven at 40°C until analyses. The powder milk added with lecithin clarified had shorter wettability to the concentration of 1.0% (w/v), the lowest percentage of retained insoluble after solubilization in water and the micrographs of the powder showed that most adding more clarified formed lecithin agglomerates of the milk powder added lecithin raw. So, the lecithin clarified give improvements in the particles for the milk added.
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